Grilled Chicken Breast with Roasted Beetroot and Carrot over Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Roasted Beetroot and Carrot over Rice

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Beetroot and Carrot over Rice

Enjoy juicy grilled chicken paired with tender roasted beetroot and carrots, served over a bed of fluffy rice and complemented by a vibrant medley of green peas and corn. This dish brings together savory and subtly sweet flavors, resulting in a balanced and appealing meal.

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NUTRITION

427kcal
Protein
42g
Fat
4.8g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup cooked White Rice

1/2 cup roasted Beetroot

1/2 cup roasted Carrot

1/4 cup Green Peas

1/4 cup Corn Kernels

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and your favorite herbs. Lightly drizzle with olive oil.

  • 3

    Grill the chicken breast for about 6-7 minutes per side until fully cooked and juices run clear.

  • 4

    While the chicken is grilling, preheat your oven to 400°F.

  • 5

    Toss the beetroot and carrot cubes with a small amount of olive oil, salt, and pepper. Spread them on a baking sheet.

  • 6

    Roast the beetroot and carrots in the oven for 20-25 minutes until tender and slightly caramelized.

  • 7

    In a small saucepan, warm the cooked rice. Gently mix in the green peas and corn kernels just to heat them through.

  • 8

    Plate a serving of rice with the mixed peas and corn, then top with the grilled chicken breast and roasted vegetables.

  • 9

    Serve immediately and enjoy your flavorful, balanced lunch.

Grilled Chicken Breast with Roasted Beetroot and Carrot over Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Roasted Beetroot and Carrot over Rice

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Beetroot and Carrot over Rice

Enjoy juicy grilled chicken paired with tender roasted beetroot and carrots, served over a bed of fluffy rice and complemented by a vibrant medley of green peas and corn. This dish brings together savory and subtly sweet flavors, resulting in a balanced and appealing meal.

NUTRITION

427kcal
Protein
42g
Fat
4.8g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup cooked White Rice

1/2 cup roasted Beetroot

1/2 cup roasted Carrot

1/4 cup Green Peas

1/4 cup Corn Kernels

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and your favorite herbs. Lightly drizzle with olive oil.

  • 3

    Grill the chicken breast for about 6-7 minutes per side until fully cooked and juices run clear.

  • 4

    While the chicken is grilling, preheat your oven to 400°F.

  • 5

    Toss the beetroot and carrot cubes with a small amount of olive oil, salt, and pepper. Spread them on a baking sheet.

  • 6

    Roast the beetroot and carrots in the oven for 20-25 minutes until tender and slightly caramelized.

  • 7

    In a small saucepan, warm the cooked rice. Gently mix in the green peas and corn kernels just to heat them through.

  • 8

    Plate a serving of rice with the mixed peas and corn, then top with the grilled chicken breast and roasted vegetables.

  • 9

    Serve immediately and enjoy your flavorful, balanced lunch.